Green Pepper Casserole

• 2 Tbsp. butter
• 1 c. regular rice
• 3 chicken bouillon cubes
• 2 c. boiling water
• 3 green peppers, seeded and sliced
• 1 1/2 lb. ground beef
• 1 medium onion, chopped
• 2 stalks celery, thinly sliced
• 1 glove garlic, minced or mashed
• 1 tsp. oregano
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 c. tomato sauce (8 oz. cans)
• 1 1/2 c. shredded Cheddar cheese

1. Brown rice in butter; put in 9 x 13-inch Pyrex pan.
2. Dissolve bouillon cubes in boiling water and pour over rice.
3. Arrange green pepper slices over rice.
4. Cover tightly with foil and put in 375u0b0 oven for 20 minutes.
5. Saute meat; add onion, celery and garlic and seasonings.
6. Cook 5 minutes; stir in tomato sauce.
7. Remove pan from oven and spoon meat mixture over rice and pepper.
8. Cover and bake 15 to 30 minutes.
9. Add cheese and bake 5 minutes, uncovered. Serves 6.

butter, regular rice, chicken, boiling water, green peppers, ground beef, onion, stalks celery, garlic, oregano, salt, pepper, tomato sauce, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=523653 (may not work)